Raisin Bread Pudding

• 7 to 10 slices raisin bread (number of slices may vary because of size)
• 2 Tbsp. soft butter
• 3 c. milk, scalded
• 3 eggs
• 1/4 tsp. salt
• 1/2 c. sugar
• 1/2 tsp. vanilla
• 1/4 tsp. cinnamon

1. Butter a 10 x 6 1/2 x 1 3/4-inch glass baking dish.
2. Adjust rack 6 to 7 inches above bottom of oven.
3. Preheat oven to 350u0b0. Toast bread lightly, then spread with butter while warm.
4. Cut slices in halves.
5. Fit neatly in baking dish, overlapping.
6. Scald milk.
7. Beat eggs in a 2-quart bowl.
8. Stir in salt and all but 2 tablespoons of sugar, then hot milk, then vanilla.
9. Pour over toast and let stand for 10 minutes, pressing down on toast lightly to absorb milk mixture.
10. Blend cinnamon with remaining sugar and sprinkle over top.
11. Bake directly on oven rack, 25 to 30 minutes, or until pointed knife inserted in center comes out clean.
12. Serve warm or cold.

bread, butter, milk, eggs, salt, sugar, vanilla, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518272 (may not work)